Saturday, November 28, 2009
From: Civilian Conservation Corps Cookbook
Submitted by: Mother Crumb
1 12 ounce can frozen orange juice (plus water to reconstitute)
1 12 ounce can frozen lemonade (plus water to reconstitute)
2 12 ounce cans apricot nectar
5 cups pineapple juice (or 1-46 ounce large can)
Combine. This makes about 2 gallons.
Recipe from: Internet- Eagle Brand
Submitted by: Mother Crumb
1 14 ounce can Sweetened Condensed Milk
½ cup cocoa
1 ½ teaspoons vanilla extract
(1 teaspoon raspberry or
1 teaspoon orange extract
can be used in place of 1 teaspoon of the vanilla)
1/8 teaspoon salt
6 ½ cups hot water (5 14 ounce cans)
Combine in large saucepan. Heat. Do not boil. Serve with miniature marshmallows if desired.
This is great for camping because you do not need to bring the milk.
Wednesday, November 25, 2009
This was the grand-prize winner on http://www.eatingwell.com/recipes/nut_date_tassies.html
Submitted by Marcia Brisson
1/4 cup whole-wheat pastry flour (see Note)
1/4 cup packed light brown sugar
1/2 cup walnuts, coarsely chopped (I like them finely chopped)
1 tablespoon cornstarch
2 tablespoons unsalted butter
Pinch of salt
4 ounces pitted dried dates (about 3/4 cup)
3/4 cup water
1/4 cup packed light brown sugar
2 1/2 tablespoons unsalted butter
4 tablespoons reduced-fat cream cheese
1 1/4 teaspoons vanilla extract
1/2 cup pecans, chopped (I like finely chopped)
Confectioners’ sugar for dusting or whipped cream for garnish
1. Preheat oven to 375°F. Coat 24 mini muffin cups with shortening
2. To prepare crust: Mix flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.
3. To prepare filling: Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.
4. Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners’ sugar or serve with a dollop of whipped cream, if desired.
Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.
**I used regular flour and it worked just fine
**Be careful about overcooking the dates because they can become super hard with the sugar
Submitted by Marcia Brisson
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter - Cut Into Pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla
1. Preheat oven to 400 degrees. Generously grease 12 muffin tins.
2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
3. Cut in butter with two knives or a pastry blender until it is fully incorporated.
4. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.
5. Pour pumpkin mixture into the flour mixture. Add raisins.
6. Fold gently until mixture is just combined.
7. Pour into a greased muffin pan—(fill halfway - this is enough for 12 muffins)
8. Sprinkle remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
9. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
1. To make the frosting, mix all ingredients on high until soft and whipped.
2. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
3. Store in the fridge, as icing will soften at room temperature.
This is a great recipe but be sure that the muffins are completely cool before frosting them. The frosting is really rich so I would probably cut it in half or double the muffins.
Saturday, November 7, 2009
obtained from the House of Bread in Salt Lake City, Utah. Submitted by Alisha Brisson Stamper
1 1/2 C warm water (99 degrees)
2 packages active dry yeast or 1 T + 1.5 t
4 C unbleached white bread flour
1/4 C olive or canola oil
1 T sugar
1 T salt
1/4 tsp pepper
1/2 tsp ground rosemary or thyme
1/2 C sundried tomatoes
3 Tbsp black olives drained and sliced
Prepare a starter: In a liquid cup, pour in the warm water, yeast and sugar. Stir until dissolved and set aside for five minutes to allow it to proof.
Add the flour and salt to the starter. Then add the oil and begin to mix on a mixer for 5 minutes. Add additional water or flour as necessary to get a pliable dough. Add the herbs, olives and/or tomato to the last two minutes of mixing time. You do not want to pulverize the olives or tomato.
Put the finished dough in a bowl and cover with plastic wrap and let rise in a warm place for one hour. Punch down and place on a lightly floured surface and divide into four equal pieces and shape into a flat round. Lightly poke the dough several times with your finger tips. Brush with olive or canola oil. Place the dough on a sprayed baking sheet and let the dough undergo a second rising for 15 minutes.
Place the baking sheet into a preheated 425 degree oven for 15-20 minutes until nice and golden brown.
I normally use olive oil, and no olives. I only cook it for 15 minutes—you still want it to be soft to your finger (don’t burn your finger though, it is hot), but a sweet reddish brown. Once out of the oven, wrap the ones you are not eating in foil immediately, this helps it stay moist.
I don’t mix with a mixer, I use a wooden spoon. The dough is ready when it just barely grabs at your hand. I usually add a little water and then a little more flour.
When poking the dough with your fingertips you want to be just hard enough that you do not go through the dough. I normally put some nails marks into it. I like my little finger marks all over, it gives it the right texture.
Golden Summer Punch
Breads, Muffins, Rolls
Banana Bread the Brisson Way
Moist Pumpkin Spice Muffins
Snow Topped Chocolate Mint Cookies
Double Nut Date Tassies
Cranberry Oat Squares
Sauces, Marinades & Dips
Fresh & Light Hummus
Ghanaian Peanut Butter Soup
Alisha's Spicy Chicken Tortilla Soup
Tennessee Corn Pone
You can make the filling up to 2 weeks ahead of time and freeze it (I normally make it the day before to cut labor time)
1 large Yam (the kind that is orange*) (enough to fill a 9x13 glass pyrex dish after being peeled and chopped into 1" cubes)
1 30 oz container Ricotta cheese
1 15 oz container Ricotta cheese
2 packages manicotti (28 total)
2 tsp sage
For Parmesan Cream Sauce:
flour (5 tbsp)
butter (5 tbsp)
2% or higher milk (3 3/4 c.)
garlic (2 cloves or more per taste, finely minced)
garlic salt (2 shakes)
italian seasoning (basil, oregano)
Parmesan cheese (grated, powdered or fresh) to taste
mozzarella (shredded) (1 to 2 cups)
To make the filling:
First, bake the yam in a sprayed 9x13 glass dish. Bake for one hour, covered with foil.
Once done, mash yam with a fork or potato masher (or in a mixer). Add the 30 oz container of Ricotta cheese and sage as you do this. If needed, add a little water to smooth. Mix should be smooth and pastel orange in color (and it should taste kinda sweet). If it is too dark, gradually add the smaller container of Ricotta cheese until it is the right color and consistency.
Fill the uncooked manicotti with the filling you just made. Make sure they are completely filled (this gets a little messy, but it is fun). Freeze any leftover filling for up to 2 months.
Put filled manicotti in rows in a greased 9x13. Make Parmesan Cream Sauce and follow directions below.
Parmesan Cream Sauce:
The base for this sauce is 1 tbsp butter, 1 tbsp butter, 3/4 c. milk. The above amounts are 5x the base (which is the amount for ONE 9x13, which can be filled with 14 manicotti. If you are making the full 28, you need to double the sauce, and use two 9x13 pans to cook in). If you have extra, you can freeze it, or just refrigerate to use with pasta later in the week.
Add butter and garlic to a saucepan and melt butter over medium heat. Once the butter is melted, add all the flour, whisking to combine well. Add all the milk at once, stirring continuously so as not to form clumps with the flour. Add the Parmesan cheese and 1 to 1/2 c. mozzarella cheese, and continue to stir. Once it begins to bubble (cheese should be melted at this point), let it do so for a minute or two, then remove from heat (you should be able to tell as you are stirring it that it is thickening up). Add the seasonings to taste.
Pour Parmesan Cream Sauce over the filled manicotti tubes in the pan. Add enough sauce to cover the manicotti (save any extra). Add approx. 1/2 or 1 c. warm water to the pan.
Cover with foil and bake 40 minutes at 400 degrees. Remove foil halfway through cooking time.
Remove from oven (will be bubbling) and sprinkle with 1/2 c. mozzarella cheese. Let sit 5 minutes minimum to cool.
*I include this distinction because on the east coast, Yams are called sweet potatoes, but in the west, they are called Yams. Having messed up many a recipe that called for "sweet potatoes" but really meant Yams, I'm reduced to just referring to the color.